Beef Round, Top Inside Round
USDA Spec
IMPS 2020 §168In simple termsAn untrimmed top inside round, the boneless top-round muscle group with the gracilis membrane left on. A processor spec for buyers who do their own final trim before running roast beef or sliced-beef programs. Main muscle: semimembranosus.
Boneless. Consists of M. semimembranosus, M. sartorius, M. adductor, M. gracilis, and M. pectineus. Separated from bottom round and sirloin tip through the natural seams. M. iliopsoas may remain if firmly attached.
- Weight range
- 17-29+ lb
- Key muscles
- semimembranosus, sartorius, adductor, gracilis, pectineus
- Removed
- all bones, cartilages, exposed lymph glands
- Primal
- Round
Last 6 months
Recent prints
| Date | Choice (¢/lb) | Select (¢/lb) | Ch/Se Spread |
|---|---|---|---|
| 2026-08-28 | 400.76¢/lb | 383.17¢/lb | +17.59¢/lb |
| 2026-08-27 | 388.42¢/lb | 401.02¢/lb | -12.60¢/lb |
| 2026-08-26 | 405.87¢/lb | 398.64¢/lb | +7.23¢/lb |
| 2026-08-25 | 438.64¢/lb | 422.32¢/lb | +16.32¢/lb |
| 2026-08-24 | 428.44¢/lb | 428.45¢/lb | -0.01¢/lb |
| 2026-08-21 | 431.90¢/lb | 425.53¢/lb | +6.37¢/lb |
| 2026-08-20 | 425.19¢/lb | 420.30¢/lb | +4.89¢/lb |
| 2026-08-19 | 424.54¢/lb | 426.08¢/lb | -1.54¢/lb |
| 2026-08-18 | 423.66¢/lb | 421.04¢/lb | +2.62¢/lb |
| 2026-08-17 | 416.35¢/lb | 429.64¢/lb | -13.29¢/lb |
| 2026-08-14 | 421.48¢/lb | 415.50¢/lb | +5.98¢/lb |
| 2026-08-13 | 406.43¢/lb | 389.14¢/lb | +17.29¢/lb |
| 2026-08-12 | 415.25¢/lb | 414.13¢/lb | +1.12¢/lb |
| 2026-08-11 | 399.57¢/lb | 423.02¢/lb | -23.45¢/lb |
Frequently asked
What is the current wholesale price of beef round, top inside round?
$4.01/lb as of 2026-08-28, Choice grade, from the USDA AMS National Daily Boxed Beef Cutout report. That's down 7.2% week over week.
Where has round, top inside round traded recently?
Down 16.6% over the last six months. Offer side has been in control.
How is beef round, top inside round priced?
Wholesale beef round, top inside round is priced FOB plant in cents per pound and reported daily by USDA AMS as part of the National Daily Boxed Beef Cutout, Negotiated Sales (LM_XB403) report. Prices reflect weighted-average negotiated trades for delivery within 0-21 days.
What drives chuck and round pricing?
Two demand channels: whole-muscle roasts and the grind. When lean trim runs expensive, more chucks and rounds go to the grinder, which supports the whole primal. Roast season adds a cold-weather retail pull.
What is IMPS 168?
IMPS 168 is the USDA Institutional Meat Purchase Specifications code for Beef Round, Top (Inside), Untrimmed. It's the standard spec used in wholesale trading and procurement contracts.
About this cut
The top (inside) round comes from the inner thigh. Lean, large muscle, often used for roast beef sandwiches and London broil.
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